Serves: 4
Total Calories: 228
1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut into 1/2 inch pieces.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the potatoes and then the coriander, ground cumin, salt, and paprika. Add the potatoes and cook, stirring carefully to avoid mashing them, until golden, about 10 minutes.
3. Add the mango powder and cilantro and cook, stirring, another 5 to 7 minutes. Transfer to a serving platter, garnish with freshly ground black pepper and cilantro sprigs, and serve.
VARIATION: Instead of cutting the potatoes, very coarsely mash them with a fork and then proceed with the recipe. Or, instead of the cilantro, mix in 1/2 cup Basic Green Chutney (see Chutneys and Pickles) and finish cooking.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cumin Potatoes recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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